Name: Spinach Beet Salad with Roast Beets, Goat Cheese, and Toasted Pecans Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound beets; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup oil (olive or avocado); ¼ cup balsamic vinegar (good quality); ¼ cup pure maple syrup (or honey); ¼ teaspoon salt (to taste); 2 teaspoons rosemary or thyme (finely chopped, optional); 12 ounces spinach (or mixed greens); 4 ounces goat cheese (crumbled); ¾ cup pecans (coarsely chopped); ¼ cup red onion (thinly sliced); ¼ cup pumpkin seeds (roasted and salted)

Jump to Recipe· 4.1 from 39 reviews

There is something truly magical about the Spinach Beet Salad with Roast Beets, Goat Cheese, and Toasted Pecans Recipe that always brings a smile to my face. This salad combines the earthy sweetness of perfectly roasted beets with the creamy tang of goat cheese, the satisfying crunch of toasted pecans, and fresh, verdant spinach. Each bite bursts with colors, textures, and layers of flavor that somehow feel both indulgent and utterly wholesome. It’s a salad you can serve as a vibrant main or an impressive side, perfect for any occasion and simple enough to make any day feel special.

Ingredients You’ll Need

A clear blender cup filled almost halfway with a brown, smooth sauce that has a slightly bubbly texture on the surface. The inside walls of the blender cup show some sauce streaks. The blender base, white in color with “Magic Bullet” text in the background, is slightly out of focus. There is also a small bunch of green herbs blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet incredible in how they come together to create a flavor-packed experience. Each component has its purpose, whether it’s to add brightness, creaminess, crunch, or depth, and they all work in harmony to elevate this salad beyond ordinary.

1 pound beets: Fresh beets provide the star earthy sweetness and vibrant color.
1 tablespoon olive oil: Helps roast the beets to caramelized perfection with a lovely golden edge.
½ teaspoon salt: Enhances the natural flavors of the beets and dressing.
¼ teaspoon black pepper: Adds a gentle spice to balance the sweetness.
½ cup oil (olive or avocado): The base for a luscious homemade vinaigrette dressing.
¼ cup balsamic vinegar (good quality): Brings tangy sweetness to brighten the salad’s overall flavor.
¼ cup pure maple syrup (or honey): Adds a subtle natural sweetness that complements the beets.
¼ teaspoon salt (to taste): Seasoning that ties the vinaigrette together.
2 teaspoons rosemary or thyme (finely chopped, optional): Fresh herbs introduce a fragrant and savory note.
12 ounces spinach (or mixed greens): Provides a fresh, crisp, and nutrient-packed green base.
4 ounces goat cheese (crumbled): Creamy and tangy cheese that balances the sweetness beautifully.
¾ cup pecans (coarsely chopped): Toasted for crunch and a slightly nutty flavor.
¼ cup red onion (thinly sliced): Adds sharpness and a little bit of bite.
¼ cup pumpkin seeds (roasted and salted): Extra texture and a salty punch to finish the salad.

How to Make Spinach Beet Salad with Roast Beets, Goat Cheese, and Toasted Pecans Recipe

Step 1: Season the Beets

Start by peeling the beets with a vegetable peeler and trimming the ends. Cut them into neat half-inch cubes for even roasting. Toss the beets with olive oil, salt, and pepper in a large bowl until every piece is beautifully coated. This simple step infuses flavor right at the start, setting the stage for a rich, caramelized roast.

Step 2: Roast the Beets

Spread the seasoned beets evenly on a parchment-lined baking sheet, making sure there’s enough space so they roast instead of steam. Pop them into a preheated oven and roast at 400°F for about 30 to 40 minutes. Flip them halfway through roasting to ensure they cook evenly and develop a lovely golden crust. The roasting process brings out the natural sugars in the beets, making every bite wonderfully sweet and tender.

Step 3: Add the Pecans

Just five minutes before the end of the roasting time, carefully lift one side of the parchment paper and sprinkle the chopped pecans directly on the baking sheet. Let them toast alongside the beets for the final few minutes. This quick roasting amplifies their nutty flavor and adds a satisfying crunch that makes all the difference in the salad’s texture profile.

Step 4: Make the Dressing

While your beets and pecans finish roasting, whip up the homemade vinaigrette. Combine the oil, balsamic vinegar, maple syrup, salt, and herbs (if using) in a high-speed blender or food processor. Blend for around 15 to 20 seconds until thick and smooth. This dressing is the heart of the salad, perfectly balancing sweetness, acidity, and fresh herbal notes that complement every ingredient.

Step 5: Assemble the Salad

In a large salad bowl, toss together the fresh spinach, crumbled goat cheese, toasted pecans, warm roasted beets, thinly sliced red onion, and pumpkin seeds. Just before serving, drizzle over the vibrant balsamic vinaigrette and gently toss everything until evenly coated. The warmth of the beets slightly softens the spinach, and the seasoning from the dressing pulls all the flavors together into a harmonious, delectable salad.

How to Serve Spinach Beet Salad with Roast Beets, Goat Cheese, and Toasted Pecans Recipe

The image shows a bowl of fresh salad with several layers of colorful ingredients. The base layer is made of bright green leafy lettuce and spinach. On top of this are dark red beet slices arranged evenly throughout the salad. Thin, curved slices of purple onion are scattered across, adding a splash of color. There are small white crumbles of cheese sprinkled on the salad, contrasting against the greens and purples. Additionally, there are whole brown pecan nuts and small green pumpkin seeds placed around the salad, adding texture. The salad is served in a white bowl resting on a white marbled surface, with a silver spoon inside the bowl and some beet greens and whole beets in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make this salad really shine, try adding fresh herb sprigs like thyme or parsley on top, or even a sprinkle of flaky sea salt for a finishing touch. A few extra goat cheese crumbles over the top can also amp up the creaminess and visual appeal.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted fish, or a hearty grain dish like quinoa or farro. Its vibrant flavors and rich textures complement so many main courses, making it a fantastic side for both casual dinners and more formal meals.

Creative Ways to Present

For a stunning presentation, serve the salad in clear glass bowls to showcase the beautiful layers of color. Or plate individual portions with a drizzle of dressing artistically arranged around the plate. Adding edible flowers or a swirl of extra maple syrup can also make this dish feel extra special and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the salad components separately if possible—keep the roasted beets, nuts, and dressing in airtight containers and the spinach and goat cheese refrigerated in another. This keeps textures crisp and fresh while ensuring flavors don’t get muddled.

Freezing

While the roasted beets freeze well, it’s best to avoid freezing the whole salad as the spinach and goat cheese might not hold up to freezing and thawing. Instead, freeze leftover beets in a sealed container for up to three months, and prepare fresh components when ready to serve.

Reheating

Warm the roasted beets gently in the microwave or a pan before adding them back to fresh spinach and other ingredients. Avoid overheating to keep their tender texture intact. Then toss everything with fresh goat cheese and nuts right before serving for that perfect balance of warm and cool elements.

FAQs

Can I use other greens besides spinach?

Absolutely! Mixed greens, arugula, or baby kale work wonderfully too, adding their unique flavors while keeping the salad fresh and vibrant.

Is it possible to make this salad vegan?

Yes! Simply swap out the goat cheese for a plant-based alternative or omit it altogether, and use maple syrup in the dressing to keep it fully vegan-friendly.

How long does it take to roast the beets properly?

Typically, roasting takes between 30 to 40 minutes at 400°F depending on beet size and oven accuracy. You want them tender enough to pierce easily with a fork but still holding their shape well.

Can I prepare the dressing ahead of time?

Definitely! The balsamic vinaigrette stores well in the fridge for up to a week. Just give it a good shake or stir before using to recombine the ingredients.

What if I don’t have pumpkin seeds?

No worries! You can substitute with sunflower seeds, walnuts, or even extra pecans to keep that satisfying crunch and nutty flavor in the salad.

Final Thoughts

I don’t think you’ll find a more satisfying and gorgeous salad than the Spinach Beet Salad with Roast Beets, Goat Cheese, and Toasted Pecans Recipe. It’s a celebration of simple yet bold flavors that come alive with every bite, making it a guaranteed crowd-pleaser. Whether you’re looking to impress guests or treat yourself to something fresh and delicious, give this recipe a try—you won’t regret it!